No-knead feta, roasted garlic and oregano bread

In a big bowl combine the flour, salt, lukewarm water, sugar and yeast; mix with a spatula, then by hand until no white streaks remain.

Cover with plastic and leave 12 to 18 hours until doubled in volume.

Roasted garlic: cut the top off the garlic to expose the cloves, set it in a small loaf pan lined with foil, drizzle with lots of olive oil and season with salt.

Cover with the foil and bake at 350F for 30 to 40 minutes, then uncover and bake another 15 to 20 minutes until golden and the cloves pop out; cool completely.

Squeeze the garlic cloves over the risen dough, crumble on the feta and add the oregano; fold the edges of the dough into the center to cover the filling.

Dust parchment with flour and form the dough into a round on it.

Put the cold pot in the oven and preheat to 450F.

Leave the shaped dough on the parchment covered with a clean kitchen towel while the oven heats; it should not rise too much.

Take out the hot pot, cut slits in the top of the bread, lower it in on the parchment, cover with the lid and bake covered 30 minutes.

Uncover and bake another 15 minutes until deep golden brown and crusty.

Cool about 30 minutes before cutting.